|
|
Wine and Food Pairing: Three Easy Steps
1. Drink what you like. Always a great place to start. If you are fond of full-bodied California Chardonnay or lighter wines from Beaujolais, consider drinking it with your meal. Throw out the wine and food rulebook and drink what you like. I have found pleasure in drinking most any wine that I am fond of with good food and good company.
2. Match the weight of the food to the weight of the wine. A simple concept. Lighter foods tend to pair well with lighter wines. A light fish dish, or a simple salad paired with a light crisp white such as Pinot Grigio or Muscadet usually works well. Conversely, full-bodied dishes such as veal stew or a New York Strip steak work well with richer wines such as Zinfandel and Cabernet Sauvignon.
3. Be adventurous! We often enjoy the restaurant experience because it gives us the opportunity to explore new flavors and tastes. The same can be true when selecting a wine to go with your meal. Go wild! Go crazy! If you've never tasted a wine from Rioja, a Malbec from Argentina, or a Pinotage from South Africa and you see it on the list, you might well consider it as a selection.
Most important is to have fun.
|
|
